Speedy microwave asparagus and butternut squash risotto recipe
Nothing’s wasted in this risotto, and it’s all made in the microwave! This recipe is based on a 900W microwave; if using a lower power, timings will increase.
Risotto made in the microwave?! Whatever next? There's no tedious stirring over a hot stove with this simple risotto recipe. Simply microwave the rice with stock and veg and enjoy!
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Yields:
4
Prep Time:
20 mins
Cook Time:
35 mins
Total Time:
55 mins
Cal/Serv:
528
Ingredients
125g
Parmesan, including the rind, see intro
1
small butternut squash (about 650g), scrubbed
150g
asparagus
6
thyme sprigs, leaves picked and roughly chopped (reserve stalks)
1
vegetable or chicken stock cube
300g
risotto rice
25g
butter, softened
Directions
Step 1Slice the rind off the Parmesan and put into a large, microwave-safe jug.
Finely grate the remaining cheese and
set aside. Trim and halve the squash
(leave skin on) and scrape the stringy
pulp and seeds into the jug. Add the
squash trimmings. Next, slice the woody
ends off the asparagus spears and add
to the jug, along with the thyme stalks,
stock cube and 1 litre cold water (make
sure the thyme stalks are submerged).
Step 2Cover with a microwave-safe plate
and cook on high for 2-3min, until steaming. Stir well, re-cover and leave
to infuse for at least 30min (up to 4hr)
at room temperature.
Step 3Chop remaining butternut squash into
1cm chunks (leave skin on) and transfer
to a large microwave-safe dish. Add
1-2tbsp of the infusing stock, cover
and microwave on high for 10min,
until starting to soften.
Step 4Meanwhile, roughly chop the
asparagus. Stir the rice and some
seasoning into the butternut squash
dish and strain in the infused stock
through a fine sieve (discard trimmings
and cheese rind). Re-cover and
microwave on high for 20min, stirring
in the chopped asparagus and thyme
leaves halfway through.
Step 5Check the rice is tender and the stock
has been absorbed (re-cover and cook
for 30sec bursts if not), stir in 1/2 the
grated cheese and all the butter.
Check seasoning.
Step 6Sprinkle over remaining cheese and
some freshly ground black pepper. Serve.
We’ve used Parmesan, because of its lovely depth of flavour – but you could swap it for a vegetarian Italian-style hard cheese, if needed.
Use any green veg you like in place of the asparagus, if you prefer.
Alice Shields is Senior Cookery Writer for Good Housekeeping. A trained pastry chef, you’ll find her food styling on photo shoots, developing delicious recipes and writing about all things food. She loves to bake and her favourite pudding will always be a chocolate fondant. Originally hailing from Lancashire, she finally achieved her goal of getting a butter pie recipe into the magazine.
